Little phyllo cakes with blackberry
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Little Gem Lettuces with Marinated Anchovies and Bottarga
Details
- Servings: 8
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
Ingredients
- 2 tbsp. white wine vinegar
- 4 oil-cured or salt-cured brown anchovy fillets
- 2 tbsp. Dijon mustard
- 1 small garlic clove, grated or minced
- 1 pinch salt
- 1 pinch sugar
- 2 cups canola oil
- 5 heads little gem lettuces (or any petite crunchy lettuce, like baby romaine), trimmed and separated into leaves
- Fresh lemon juice, for drizzling
- Extra-virgin olive oil, for drizzling
- About 10 marinated white anchovies such as boquerones, for garnish (optional)
- Finely grated bottarga (cured mullet roe), for garnish
- Thinly sliced spring onion, for garnish (optional)
- Freshly ground black pepper
Instructions
Little Gem Lettuces with Marinated Anchovies and Bottarga serves 8 original recipe by Saveur.
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